Oatmeal Chocolate Covered Raison Cookie

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This delicious creation is from a good friend of mine, Paul Connolly. Every time he visits Upstate he brings fresh baked goods, its the only thing I request if it’s not whiskey because everything he makes is just so mouthwatering and delicious. Honestly, I don’t think I’ve ever had less than one cookie in a sitting! lol

Though Paul comes from a graphic and fashion background his true hidden talent is baking and it’s only a matter of time before he takes on baking full time. In the meantime you can follow him and his baking journey on the gram, The Weekend Baker, -here-.

This recipe is a twist on an old favorite. A subtle hint of nutmeg with dark chocolate covered raisins make this a truly delicious nod to the traditional oatmeal raisin cookie.

PS- Did I mention these pair amazingly well with whiskey and booch?

Enjoy his recipe below!


Please note: I am a big fan of using my favorite salted butter... if I like it on my toast, I will love it in my baked goods. I just reduce the actual salt I add in by half or omit altogether. Just depends on the specific recipe.

Also, I use SILPAT silicone mats (Amazon makes a perfect one, as well, and cheaper) when baking cookies. Cookies come out perfect every time.

INGREDIENTS

1 CUP ALL PURPOSE FLOUR

2 TSP BAKING SODA

1/4 TSP SALT

1/4 TSP NUTMEG (freshly grated is BEST, but pre-ground is a fine alternative)

1 CUP LIGHT BROWN SUGAR, firmly packed

1/2 CUP GRANULATED SUGAR

1/4 CUP (4oz) BUTTER, softened

2 LG EGGS, room temperature

1 1/2 TSP VANILLA EXTRACT (pure, the real stuff!)

3 CUPS OLD FASHIONED OATS (Quaker Oats preferred, do not use STEEL CUT)

10 OZ. DARK CHOCOLATE COVERED RAISINS (milk chocolate covered raisins will do fine)

DIRECTIONS

 1) Preheat over to  350°F.

2) In a food processor, pulse the oats 8x to break them down to add to the softer, chewier texture of this cookie.

 3) Mix together the flour, baking soda, salt and nutmeg in a small bowl and set aside. In a stand mixer with the paddle attachment, beat the butter, brown sugar and sugar together until light and fluffy.

 4) Add the eggs one at a time, scraping the sides are each addition. Add the vanilla with the second egg.

 5) Lower the speed to low and stir in the flour mixture. Add in the oats just until almost combined. Pour in the dark chocolate covered raisins and stir by hand so as not to break up or squish the raisins.

 6) Using a small ice cream scooper, drop dough onto a silpat lined cookie sheet and bake 10-12 minutes until the tops are golden and slightly glossy looking. Cookies will puff up and then deflate while cooling. (On average my cookies take about 11 minutes)

 7) Cool 3-4 minutes in tray and then transfer to racks to cool completely. Cookies will deflate and crack on top. A perfect cookie will be slightly crispy on the edges, chewy on top and soft in the middle.

You can keep in airtight container for approximately 5 days and still have a great chewy and soft cookie. Freeze for a couple of months and just take a couple out of freezer 20 minutes before you want to enjoy them or microwave 15-20 seconds straight out of the freezer.

They make perfect sandwich cookies with a zesty lemon buttercream holding the two sides together! Or a scoop of ice cream for a great sandwich.

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